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C.H. Spurgeon
Coconut-Pecan Filling and Frosting
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Dairy, Eggs
Cakes
2
Cups
INGREDIENTS
1
c
Evaporated milk or heavy
Cream
1
c
Sugar
3
Egg yolks, slightly beaten
1/2
c
Butter or margarine
1
ts
Vanilla
1 1/3
c
Shredded coconut
1
c
Chopped pecans
INSTRUCTIONS
Combine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook over
medium heat, stirring constantly until mixture thickens, about 12 minutes.
Remove from heat. Add coconut and pecans. Cool until of spreading
consistency, beating occasionally.
Makes 2 1/2 cups or enough to cover the tops of 3 9-inch layers. For
thinner frosting, use only 2 egg yolks.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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